Preparation:
Preheat oven to 400. Prepare a 9" square pan and a 2-quart casserole dish
with cooking spray; set them aside. To prepare cornbread, combine cornmeal,
baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter
evenly into prepared 9" pan. Bake for 20 minutes then reduce heat to 325.
Remove cornbread from the pan and crumble into a mixing bowl. Add onions,
celery, sage, poultry seasoning, black pepper, chicken broth, and egg
whites. Loosely spoon stuffing into the dish. Bake for 45 minutes. |
